INGREDIENTS:
- 3 ears cooked fresh corn on the cob
- 2 cups peeled and diced boiling potatoes (about 3 medium)
- 1 cup chopped onion
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups bottled clam juice
- ½ cup water
- 1 green bell pepper, chopped
- 1 ½ teaspoons ground cumin
- 1 bay leaf
- 2 cups milk
- ½ pound fine-quality crabmeat
- ¼ cup chopped basil leaves
DIRECTIONS:
1. Cut corn kernels from cobs and using the back side of the knife, scrape corn pulp from cobs and reserve.
2. Heat oil and butter in a large heavy saucepan over moderate heat. Add potatoes and onion and cook, stirring, until potatoes can be mashed with a fork, about 10 minutes. Using a fork, mash about half of the potatoes.
3. Add corn, clam juice, water, green pepper, cumin, and bay leaf. Simmer mixture, stirring for 5 minutes. Add milk, crabmeat, and basil, and heat chowder until it just comes to a simmer. Season with salt and pepper to taste.
MAKES ABOUT 8 CUPS
